Lime or linden blossom. A herbal tea.

A cup shaped mould which is often used to mould foods such as rice or pasta, but which, traditionally, was lined with rice or pasta and then filled with a mousse of fish or meat. Foods may be cooked in the mould before being turned out when served.

Brioche dough scooped out and filled with confectioner's custard, crushed macaroons, quartered pears and vanilla syrup.

A round mould lined with macaroni and with forcemeat filling.

Veal timbale. A mould of rice with a filling of mousseline of veal.

Pike quenelles, veal sweetbreads and mushrooms.

A stew of Atlantic fish, Dublin Bay prawns and mussels, with onions, tomatoes and garlic. A traditional dish of Pays Basque.

Drawer

Infusion. Herbal tea.